Click Here to Return to Ask The Meatman's Home Page!

Ask The Meatman

Click Here To Go To Our NEW Amazon Web Store

We've Been in Business And Processing Meat Since 1949 - And We've Been Selling Online Since 2001

We Only Sell Products That We Use - So YOU Only Buy The BEST Products!


Click here to see the contents of your shopping cart.

Site Map Our Articles Beef Topics Pork Topics Deer Topics 100% Money Back Guarantee Ordering/Shipping
Sausage Kits BBQ Seasonings Miscellaneous Dakotah Water Stuffer
Jerky Seasonings Pork Sausage
Deer Sausage
Deer Snack Stick Seasonings Spicecraft & AC Legg Shake-On Seasonings Casings Meat Cutting
Chart Posters
Meat Cutting DVD's
Cutlery Dog Bones High Temperature Cheese

SPECIAL SALE Until July 29 - Receive $25 Off Order of $100 Or More** - Click Here To Go To This Special Sale Page!  FREE Shipping in the U.S.!

Ask The Shopper Approved Reviews and Rating

Home Page

The Ask The Meatman™
Website is Owned
and Operated By:
Jackson Frozen Food Locker
400 South High,
Jackson, MO  63755
Craig Meyer/Owner
is the MEATMAN!

Click Here to Contact Us
 by E-Mail.

We Accept Orders By Phone With Credit/Debit Cards
Our Phone Orders Are Accepted 9:00 a.m. to 4:00 p.m (CST) Monday through Friday.
 To place a telephone order call

We Ship All of  Our
Orders by USPS ONLY
(United States Postal Service)
FREE In The U.S.

We Accept The Following Credit Cards

We Also Accept Checks & Money Orders by Postal Mail.
We Also Accept PayPal

Customer Reviews

Click Here For Our Special Sale!


View Your Ask The's Shopping Cart

Fresh Sausage Seasonings - AC Legg

Fresh Sausage Seasonings - AC Legg

Smoked Snack Stick Kits - AC Legg - Ask The

Smoked Sausage Kits - Witts - From Ask The

Fresh Sausage Kits -  AC Legg - From Ask The

Fresh Sausage Kits - Witts - From Ask The

Casings - Natural Hog - From Ask The

Casings - Natural - Sheep - From Ask The

Casings - Fibrous - Clear - From Ask The

Casings - Fibrous - Mahogany - Printed - From Ask The

Casings - Collagen - Snack Sticks - From Ask The

Casings - Collagen - Middles - From Ask The


Jerky Seasoning - AC Legg - From Ask The


Jerky Seasoning - Ask The Meatman's Own - From Ask The


Smoked Deer Sausage Seasoning - Witts - From Ask The



Snack Stick Seasoning - AC Legg - Traditional - From Ask The



Snack Stick Seasoning - AC Legg - BBQ - From Ask The




Sausage Definitions

Pork Sausage:  A typical sausage consists of ground meat that's combined with fat, flavorings, and preservatives, and then stuffed into a casing and twisted at intervals to make links.  Pork is most commonly used, but butchers also use beef, lamb, veal, turkey, chicken, or game, and some also use fillers like oatmeal and rice to stretch the meat a bit.  Casings vary too--in addition to intestines or artificial casings, butchers sometimes use stomachs, feet, skins, or they do away with casings altogether and sell the sausage in bulk.  After assembling a sausage, a butcher can either sell it as fresh sausage, or else cure, dry, or precook it in some way. 
italiansausage.jpg (7253 bytes)

Italian Sausage:  This is a pork sausage that's often added to pasta sauces. Varieties include sweet Italian sausage = mild Italian sausage, which is flavored with garlic and fennel seed, and hot Italian sausage, which also has a shake or two of crushed chile peppers.  It's sold either as links or in bulk.  Cook thoroughly before serving.

Cajun Style Sausage:
bratwurst.jpg (5481 bytes)Bratwurst:  This is made with pork and sometimes veal, and seasoned with subtle spices.   It usually needs to be cooked before eating, though some markets carry precooked bratwurst..   
polishsausage.jpg (5147 bytes)Polish Kielbasa:  Kielbasa (AKA Polish Sausage) is a sausage made with pork and/or beef and flavored with garlic, pimento, and cloves.  They can come already cooked, but most people heat them before serving.   
Boudin:  A highly seasoned link sausage of pork, pork liver, and rice that is a typical element of Louisiana Creole cuisine
Maple Flavored Breakfast Sausage:

We have a FREE PDF article on "The Art and Practice of Sausage Making".  It is 24 pages long! To view it, just click here.

If you would rather download the FREE PDF "The Art and Practice of Sausage Making" article and save it to your computer, just right click here., and choose "Save Target As"

Get Adobe Acrobat Reader Free.You will need Adobe Acrobat Reader to view this file.
If don't have it already on your computer,
you can download from the Adobe website by clicking here.

Last Updated:  Wednesday, June 05, 2013 02:41 PM

Legg #10 Seasoning Legg Hot Seasoning Legg Kielbasa Seasoning Legg Maple Flavor Seasoning Legg Bratwurst Seasoning Legg Cajun Seasoning Legg Bologna Seasoning
Legg BBQ Seasoning & Rub Legg Mild Italian Seasoning Legg Hot Italian Seasoning Legg Sweet Italian Seasoning Legg Chorizo Seasoning Legg Mesquite Marinade Legg Dry Smoke Flavoring
Witts BBQ Seasoning Witts #110 Seasoning Witts #102 Seasoning Witts #1504 Seasoning Witts #1503 Seasoning Witts Cajun Seasoning Witts BBQ Marinade
NEW - Our Own Custom Blended NO SALT Pork Sausage Seasoning

New lower price on AC Legg Seasonings!Fresh Sausage Seasonings from AC Legg
(Also known as "Old Plantation" Seasoning)

These Seasonings work GREAT for fresh Deer Sausage too!**
[Each bag of seasoning will season 25 lbs. of meat]

Fresh Sausage Seasonings From WittsNew lower price on Witts Seasonings!
These Seasonings work GREAT for fresh Deer Sausage too!**
[Each bag of seasoning will season 25 lbs. of meat]

Our Store




Home Page


Our Articles




View Shopping Cart

Special Sale

With Every Order of $150.00 or more we will give you a 15% off Coupon good on ALL your purchases until December 31, 2013!

Is there something you've read on this page you don't understand - or not quite sure what something meant? Do you still have questions that weren't answered after reading something on Ask The 
Then Click Here to Ask The Meatman A Question! is the authorized retailer for Ask The and Jackson Frozen Food Locker
Copyright © 2001-2013, Jackson Frozen Food Locker™. All rights reserved